Description
Crisp rounds with a tender crumb and a deep cocoa scent, these gluten-free chocolate shortbread cookies are easy to prepare and bake.
Ingredients
Scale
- 1½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ cup tapioca starch
- ½ teaspoon xanthan gum (if your blend lacks it)
- 1 cup coconut sugar
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour, cocoa powder, cornstarch, tapioca starch, xanthan gum (if using), coconut sugar, kosher salt, and espresso powder. Be sure to sift the cocoa powder to prevent lumps, ensuring each cookie is infused with even chocolate notes.
- Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, work the butter into the mixture until it resembles coarse crumbs, with pea-sized pieces remaining. Keeping the butter cold is essential as it yields tender layers and avoids greasy dough.
- Lightly beat the egg yolk and vanilla extract in a separate bowl, then drizzle this mixture over the crumbed dough. Using a spatula, fold until the dough just comes together. If necessary, gently knead it in the bowl to finalize the dough. Be cautious not to overmix, as this may warm the butter and yield a tight crumb.
- Transfer the dough onto a lightly floured piece of parchment. Firmly shape it into a log approximately 1 inch thick and 2½ inches in diameter. This shape will assist in creating uniform rounds during slicing.
- Wrap the formed dough log tightly in parchment and refrigerate for at least one hour or overnight. Chilled dough is crucial for clean slicing, preventing misshapen cookies.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and slice it into ¼-inch rounds, spacing them 1 inch apart on the prepared sheets. If you encounter crumbling while slicing, allow the log to sit at room temperature for about 5 minutes to soften slightly before re-slicing.
- Bake the cookies for 12 minutes. Halfway through baking, rotate the pans for even color. The edges should be set and the tops may slightly crack. To achieve a softer center, consider underbaking by 1 to 2 minutes, as they will firm up while cooling. Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Wrapped dough can be frozen for up to one month, or baked cookies can be kept in an airtight container at room temperature for 5 days or frozen for up to 2 months. Freezing preserves their texture without causing sogginess.
Notes
- Choose a gluten-free all-purpose flour that explicitly states “with xanthan gum” to ensure that the dough holds together effectively without additional binding agents.
- Use a fine, unsweetened cocoa powder that has been sifted for the best flavor and appearance.
- Opt for pure cornstarch and tapioca starch; these lightening agents are key for achieving a tender crumb that prevents the cookies from sinking.
- Ensure that your butter is cold when adding it to the dry mix to help create delicate layers.
- Room temperature egg yolk combines better with the other ingredients without making the dough overly wet.
- A good-quality pure vanilla extract guarantees a pleasant, natural sweetness.
- Incorporate finely chopped nuts if desired, as they can add texture to the cookies without disrupting the overall recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg